Our Recipes

Street Tacos Carne Asada

  • Yield: 4
  • Prep Time:20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (+ 4 hours 10 minutes standing time)


  • 12 Frescados Taqueria Flour or Corn Tortillas
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp each salt and pepper
  • 2 lb flank steak
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 3/4 cup crumbled cotija cheese
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup diced sweet white onion
  • 1/4 cup diced jalapeño pepper
  • Lime wedges, for serving


  1. Stir together oil, lime juice, Worcestershire sauce, garlic, chopped cilantro, chili powder, cumin, coriander, salt and pepper; add to resealable plastic bag along with steak. Refrigerate for at least 4 hours or up to overnight.
  2. Preheat grill to medium-high heat; grease grate well. Shake off excess marinade. Grill steak for 5 to 8 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes. Slice thinly across the grain.
  3. Meanwhile, warm tortillas according to package directions.
  4. Assemble steak in warm tortillas; top with avocado, cheese, cilantro, onion and jalapeño. Serve with lime wedges.

Tips: Serve tacos with pico de gallo or salsa verde on the side if desired; Substitute skirt steak for flank steak if desired